Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Pizza made with Farmer’s market Veggies!’

Now onto this ‘Healthier, Carrot-Ginger Dessert Bread!’

This version, Version 2, is more sweet & moist for more of that dessert bread taste!

Coconut oil is getting a lot of debate right now, being called ‘basically poison.’ I don’t use coconut oil often & don’t eat much fat in general. So for me, I don’t think baking with it occasionally is a problem. If you feel like you would rather avoid it try using non-dairy, non-soy plain greek yogurt instead! You can replace it for the full amount or keep half the amount of coconut oil & replace the other half with the yogurt 🙂

This ‘dessert’ version is still way healthier than your average banana or zucchini bread loaded with sugar, butter, & white flour. So bake this puppy up, don’t stress, & enjoy!

Directions

Spray 3 small cake tins or one loaf pan with non-stick cooking spray & set aside.

In a small bowl mix the ground flax with water to prepare you flax egg & let set for at least 5 minutes.

Add the rest of the wet ingredients to a medium size bowl & whisk until combined.

In a large bowl, whisk together the dry ingredients.

Pour the wet ingredients, including the flax egg, into the dry & stir to combine.

Fold in the carrots.

Baking options:

Option #1: Pour the entire batter into a loaf pan. Bake for about 45 minutes or until edges are crispy & a knife inserted comes out clean.

Option #2: Distribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 3-5 ‘bites’ & place on a baking sheet lined with parchment paper or a silpat. Bake the tarts for about 25 minutes & the bites for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 4 days. Enjoy!